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CHOPPING NUTS, MAKING FLAVORED BUTTER AND DIPS
THE METAL BLADE
To chop nuts
Chop up to 4 cups (16 ounces, 1L) of nuts at a time, pressing
and releasing the PULSE/OFF lever and checking frequently
to avoid letting powdered nuts clump together and form a nut
butter. When the nuts are to be mixed with flour or sugar in a
recipe, add some of the flour or sugar to the nuts before you
chop them – about 1/2 cup of flour (2
1
⁄2 ounces, 70 g) of sugar
(3
3
⁄4 ounces, 105 g) for each cup of nuts. This allows you to
chop the nuts as fine as you wish without turning them into a
nut butter.
You can also process nuts with a shredding disc or medium
slicing disc. The optional Fine Shredding Disc (DLC-334) is
particularly good for this application.
To make peanut butter and other nut butters
Process up to 3 cups of nuts (12 ounces, 340 g) at a time. Let
the machine run continuously. After 2 or 3 minutes, the ground
nuts will form a ball that will gradually smooth out. Scrape the
sides of the bowl and continue processing until drops of nut oil
are visible. Taste for consistency. The longer you process the
nuts, the softer the butter will be. For chunk-style nut butter,
add a handful of nuts just after the ball of nut butter begins to
smooth out. To make butter from cashew nuts, add a little
bland vegetable oil.
Processor-made nut butters contain no preservatives.
They will keep indefinitely without separating when stored
in the refrigerator.
To make flavored butters with anchovies, cheese,
garlic, herbs, etc
.
The butter should be at room temperature and cut into
tablespoon-size pieces. Process the flavoring ingredients first,
chopping them fine. Always process fresh herbs first, when the
work bowl and metal blade are clean and dry. Add small, hard
ingredients like garlic and pieces of cheese through the small
feed tube while the machine is running.
Next, add the butter and process until smooth. Add any li
q
uid
ingredients last, while the processor is running, and process
only long enough to blend.
To make cheese spreads and flavored dips
Process exactly as you would for flavored butters. Use sour
cream, crème fraiche or soft cheese – at room temperature –
instead of butter. Cut cream cheese into 1 inch (2.5 cm) cubes;
add cottage cheese by tablespoonfuls.
•
Flavored butters freeze very well. Roll into a sausage shape
about 1-1/2 inches (3.75 cm) in diameter and wrap airtight in
plastic wrap. To use, simply slice as much as you want from
the frozen roll and return the remainder to the freezer. Add to
sauces, soups or casseroles or put on hot steaks, chops or
grilled fish.
BEATING EGG WHITES, WHIPPING CREAM AND
MAKING MAYONNAISE
THE METAL BLADE
To beat egg whites
Best results are obtained from the following method: use 3 or
more egg whites that are part of a recipe that can be done
almost entirely by processor. If the beaten egg whites are to be
used in meringues, this method will not give good results. Use
conventional methods instead, like a hand-held electric mixer.
The work bowl must be absolutely clean. Add 3 or more egg
whites and turn on the machine. While the machine is running,
pour a little vinegar or lemon juice through the feed tube, about
1 tablespoon for every 3 whites. Vinegar produces the stiffest
results and its flavor is not detectable in cakes, soufflés or ice
creams. Continue processing until the egg whites hold their
shape – about 1
1
⁄4 to 2
1
⁄2 minutes, depending on their
number. They are ready when the surface develops ridges
and the mass of whites almost stops moving.
9
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